How do I make Teriyaki Shrimp Zucchini Noodles at home?

To make Teriyaki Shrimp Zucchini Noodles, start by spiralizing 2 medium zucchinis into noodles. Sauté peeled and deveined shrimp in a pan with a bit of oil until pink, then remove. In the same pan, add 2 tablespoons of teriyaki sauce, 1 minced garlic clove, and a splash of water to create the sauce. Toss the zucchini noodles in the sauce for 2-3 minutes until slightly tender. Return the shrimp to the pan, mix everything well, and cook for another minute. Serve immediately garnished with sesame seeds and chopped green onions.

What are the health benefits of using zucchini noodles instead of regular pasta?

Zucchini noodles, or "zoodles," are a low-calorie, low-carb alternative to traditional pasta. They are rich in vitamins A and C, potassium, and fiber, which support immune function and digestive health. Using zucchini noodles reduces the overall carbohydrate and calorie content of your meal, making it suitable for weight management or low-carb diets. Additionally, zucchini noodles have a high water content that helps keep you hydrated and adds freshness to dishes like Teriyaki Shrimp Zucchini Noodles.

Can I prepare Teriyaki Shrimp Zucchini Noodles ahead of time?

While Teriyaki Shrimp Zucchini Noodles are best enjoyed fresh to maintain the texture of the zucchini noodles, you can prepare the shrimp and sauce in advance. Store cooked shrimp and sauce separately in the refrigerator for up to 2 days. When ready to eat, quickly sauté the zucchini noodles for 1-2 minutes and combine with heated shrimp and sauce. Avoid storing zucchini noodles cooked with sauce for long periods, as they tend to become watery.

What can I substitute if I don’t have teriyaki sauce on hand?

If you don't have teriyaki sauce, you can make a simple substitute using soy sauce, honey, garlic, and ginger. Mix 2 tablespoons of soy sauce with 1 tablespoon of honey or brown sugar, 1 minced garlic clove, and ½ teaspoon of grated fresh ginger. Simmer this mixture briefly to meld the flavors. This homemade sauce will give a similar sweet and savory taste to your Teriyaki Shrimp Zucchini Noodles.

How do I prevent zucchini noodles from becoming soggy when cooking?

To keep zucchini noodles firm and avoid sogginess, cook them quickly over medium-high heat for only 1-2 minutes. Avoid overcooking, as zucchini releases water when heated. You can also gently salt the spiralized zucchini and let it sit in a strainer for 10 minutes to draw out excess moisture, then pat dry with paper towels before cooking. This method helps maintain a pleasant, slightly crisp texture in your Teriyaki Shrimp Zucchini Noodles.

Teriyaki Shrimp Zucchini Noodle Recipe For Easy Meal Prep

Name: Teriyaki Shrimp Zucchini Noodle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 3-4 medium zucchinis, spiralized into noodles; 1 lb (approximately 450 g) medium shrimp, peeled and deveined; 1 teaspoon oil; 1/2 cup water, divided; 1/4 cup soy sauce; 2 tablespoons honey or sugar of choice; 1 clove garlic, minced; 1 teaspoon sesame oil (optional); 1/2 teaspoon ginger; 1 tablespoon cornstarch; 1 cup blanched broccoli florets

Description

🍤 Shrimp Teriyaki Zucchini Noodles provide a low-carb, protein-rich meal that’s perfect for easy meal prep and healthy eating.
🥒 The combination of tender shrimp, fresh zucchini noodles, and savory teriyaki sauce creates a flavorful and satisfying dish.

Ingredients

Scale

3–4 medium zucchinis, spiralized into noodles

1 lb (approximately 450 g) medium shrimp, peeled and deveined

1 teaspoon oil

1/2 cup water, divided

1/4 cup soy sauce

2 tablespoons honey or sugar of choice

1 clove garlic, minced

1 teaspoon sesame oil (optional)

1/2 teaspoon ginger

1 tablespoon cornstarch

1 cup blanched broccoli florets

Instructions

1-First, prepare all ingredients by peeling and deveining the shrimp, spiralizing the zucchinis, and mincing the garlic and ginger.

2-Heat a large skillet over medium-high heat, add the oil and shrimp, and cook for 2-3 minutes on each side until pink. Remove the shrimp from the pan.

3-Next, add 1/4 cup water, soy sauce, honey, garlic, sesame oil, and ginger to the pan. Whisk to combine and bring to a boil.

4-In a small bowl, mix the cornstarch with the remaining 1/4 cup water, then gradually whisk this into the pan and simmer for 3-4 minutes until thickened.

5-Return the shrimp and broccoli to the pan and coat evenly in the sauce. Remove them from the pan.

6-Toss the zucchini noodles briefly in the pan, adding in batches if needed to evenly coat with the sauce without overcrowding.

7-Divide the zucchini noodles into 4 or more meal-prep containers, top each with shrimp and broccoli, cover, and refrigerate for up to 4 days. Reheat by microwaving for 1-2 minutes until steaming.

Notes

🥢 Use fresh ginger or ground ginger for best flavor in the sauce.
🍤 Avoid overcooking shrimp to keep them tender and juicy.
🥒 Spiralize zucchini just before cooking to maintain texture and prevent sogginess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing, spiralizing
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 214 kcal
Sugar: 13 g
Sodium: 1434 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 286 mg

Keywords: Shrimp teriyaki, zucchini noodles, low carb meal prep, Asian inspired chicken